Delicious Meringue Shells with Lemon Curd Bliss

Delicious Meringue Shells with Creamy Lemon Curd Bliss

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Whisk the egg whites in a large bowl and let them stand at room temperature for 30 minutes.
Preheat your oven to 225°F. Add vinegar, vanilla extract, salt, and cream of tartar to the egg whites, then beat on medium speed until foamy, about 3 minutes.
Gradually add sugar, one tablespoon at a time, while beating on high speed until the sugar dissolves and stiff, glossy peaks form, about 7-10 minutes.
Prepare the piping bag by cutting a small hole in the tip of a pastry bag. Insert a large star tip and fill the bag with the meringue.
Pipe meringue onto a parchment-lined baking sheet, creating twelve 3-inch round disks. Bake for 45-50 minutes or until they feel set and dry.
Cool the meringues inside the oven by leaving the door closed for 1 hour.
Prepare the lemon curd by combining sugar and potato starch in a saucepan. Whisk in water and 1/2 cup of lemon juice until smooth. Cook until thickened and bubbly, about 5-7 minutes.
Combine a small amount of the hot mixture into the beaten eggs to temper them, then return it all to the pan, stirring constantly for another 2 minutes.
Remove from heat and stir in the grated lemon zest and remaining lemon juice. Cool the curd until cold in the fridge.
Fill the meringue shells with cooled lemon curd. Optionally, top with whipped topping and fresh berries.